Beef & Coconut Curry Noodles
with Veggies & Crispy Shallots
It's easy to make a curried noodle dish when you have a can of coconut milk, plus our katsu and ginger pastes handy. Top the saucy noodles with beef strips and you can thank us later.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
egg noodles
(Contains Egg, Gluten, Wheat;)
1
carrot
1
zucchini
1 packet
beef strips
1 packet
ginger paste
1 packet
katsu paste
1 packet
coconut milk
1 bag
baby spinach leaves
1 packet
crispy shallots
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sweet chilli sauce
Not included in your delivery
olive oil
½ tbs
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook egg noodles over medium-high heat, stirring occasionally with a fork to separate, until tender, 4-5 minutes. Drain, rinse and set aside. • Meanwhile, slice carrot and zucchini into half-moons.
• In a medium bowl, combine beef strips, cornflour and a pinch of salt and pepper. • In a large frying pan, heat a generous drizzle of olive oil over high heat. When oil is hot, shake excess flour off beef strips and cook, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a paper towel-lined plate.
• Return frying pan to medium-high heat. Cook carrot and zucchini, stirring, until tender, 4-5 minutes. • Add ginger paste and cook, until fragrant, 1 minute. • Stir in katsu paste, coconut milk, sweet chilli sauce, the soy sauce and a splash of water, until combined and heated through. • Add cooked noodles and baby spinach leaves. Cook, stirring, until spinach is wilted, 1 minute.
• Divide curried egg noodles and beef strips between bowls. • Sprinkle with crispy shallots to serve. Enjoy!